Hi I am just about done with the first batch of wine made out of merlot grapes (470 pounds of grapes) )and I would like to make a second batch out of the pulp.
My dad used to do this by adding sugar and water and let it ferment but we both are thinking in adding 5 gallons of grape juice to the pulp plus 5 gallons of water and some sugar.
What do you guys think?
I used to use the sugar/water method and I have always had success. I started using grape juice instead of water and sugar and found that there was just a bit more flavour. It's a little more expensive than the water of course. I also added pectin enzyme and yeast nutrient. Either way it was an early drinking wine enabling me to enjoy wine before the "real" stuff was ready. Some of the second run wine has been very good - just light - I prefer full body for the most part.
Good Luck!
Kai
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